Coconut Bread

This recipe is so simple and I was so surprised at how perfect this bread came out. The coconut components add a subtle sweetness and the spelt flour adds that nutty, earthy taste that bread has. It was so crisp on the outside and had the perfect moist, fluffy texture on the inside.

This coconut bread is also filled with health benefits containing essential vitamins & minerals to your bodies health, could it get any better?

Because this coconut bread is only subtly sweet, it's versatile. Toast it for breakfast with some almond butter and toasted coconut (like I did =D) or use it for lunch as your sandwich bread. Perhaps try making a batch of this 'Creamy' Cauliflower & Carrot soup and use your coconut bread for scraping the bowl at the end.

Coconut Bread

Servings: 1 small loaf/ ~6-8 slices


Dry
1/2 cup of coconut flour
1/2 cup of spelt flour
1/2 tsp of salt 
1 tsp of aluminum free baking powder
Dash of stevia (or 1-2 tsp of sugar)

Wet
3 Tbsp of coconut milk
2 Tbsp of coconut oil
3 eggs
2 flax eggs* (or 2 more eggs)

*2 flax eggs = 2 Tbsp of flax meal combined with 1/4 cup + 2 Tbsp of water: mix together and let sit until the flax absorbs the water and thickens to take on an egg like texture

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Preheat oven to 350 degrees. Grease a small loaf pan with coconut oil. 

Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix well. Fold the wet ingredients into the dry to make your bread dough.


Once combined, place dough into your loaf pan and place in the oven for about 30 minutes or until it becomes firm to touch and golden brown on the outside. Let cool before slicing the bread to avoid it becoming gummy.